Rice Cooker Salmon & Sour Cream Frittata

Name: Rice Cooker Salmon & Sour Cream Frittata
Total time: 3000 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1 can (210 g) Salmon; 20 g Butter; 1 Onion *finely chopped; 4 Eggs; 200 ml Sour Cream; 1/2 teaspoon Salt *reduce if Salmon is very salty; Ground Black Pepper as required; 1 tablespoon Lemon Juice; 1 tablespoon Tomato Ketchup *optional, it adds slight colour and sweetness; 1 teaspoon Tabasco *alter the amount; 1/2 cup Self-Raising Flour; 2-3 tablespoons chopped Herbs of your choice *I added 2 tablespoons Parsley and 1 tablespoon Dill; *Note: I added Aioli mixed with some Parsley and Dill as a sauce for the above photo

Hiroko Liston @hirokoliston

Melbourne, Australia

Use a 210g can of Salmon to make this delicious Frittata. The best method to cook Frittata for me is my rice cooker which has ‘Cake’ setting. And to cook Frittata in a rice cooker, I recommend to add some Flour because it helps to create more stable texture. Another ingredient that I always add to Frittata is shredded Cheese, but I didn’t add any Cheese to this one. Instead, I added 1 small tub of Sour Cream.

Hiroko Liston @hirokoliston

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Ingredients

50 minutes

4 Servings

1 can (210 g)Salmon
20 gButter
1Onion *finely chopped
4Eggs
200 mlSour Cream
1/2 teaspoonSalt *reduce if Salmon is very salty
Ground Black Pepper as required
1 tablespoonLemon Juice
1 tablespoonTomato Ketchup *optional, it adds slight colour and sweetness
1 teaspoonTabasco *alter the amount
1/2 cupSelf-Raising Flour
2-3 tablespoonschopped Herbs of your choice *I added 2 tablespoons Parsley and 1 tablespoon Dill
*Note: I added Aioli mixed with some Parsley and Dill as a sauce for the above photo

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Steps

50 minutes

1

Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
2

Drain the canned Salmon, remove unwanted bones and skin, and break into coarse flakes.
3

Melt Butter in a frying pan and cook finely chopped Onion until soft. *Note: This process can be done using the microwave. Place Butter and Onion in a heat-proof bowl, and heat until soft.
4

Place Eggs, Sour Cream, Salt, Black Pepper, Lemon Juice, Ketchup and Tabasco in a mixing bowl, and mix well. Add Self-Raising Flour and mix until smooth.
5

Add cooked Onion, flaked Salmon and Herb(s), and mix to combine. Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.
6

If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve warm OR cold with refreshing salad. *Note: I added Aioli mixed with some Parsley and Dill as a sauce.
7

*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
8

*Oven Baking: My Rice Cooker Frittata can be baked in the oven. Pour the mixture into a buttered baking dish, and bake at 180℃ for 30 minutes or until cooked.